Abstract: The present invention relates to a reduced calorie peanut butter wherein the oil phase comprises triglycerides containing at least about 10% by weight medium chain fatty acids. Preferably, medium chain triglycerides are used in the oil phase. It has been found that use of these triglycerides allows the desired peanut butter consistency to be maintained at lower levels of total oil.

Abstract: The invention is a method for treating coffee beans to make a better-tasting and improved aroma coffee. Green coffee beans are first partially roasted to a Hunter a-color between about 3 and about 9, under roasting conditions sufficient to increase the Hunter a-color of the beans by at least about 1.5 a-color units during the partial roasting step. The partially roasted beans are then treated with either an alkaline solution comprising water and a foodgrade base, or a coffee bean extract solution comprising water and from about 1% to about 12% coffee solids. Preferably, the partially roasted beans are treated by soaking them in the solution at a temperature between about 65.degree. F. (18.degree. C.) and about 120.degree. F. (49.degree. C.) for a time between about 2 hours and about 24 hours.

Abstract: The invention is a cocoa butter substitute comprising sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% lauric acid; (b) from about 50% to about 75% palmitic acid; and (c) up to about 5% other fatty acids, preferably selected from the group consisting of capric, myristic, and stearic acids, and mixtures thereof. Alternatively, the cocoa butter substitute can comprise sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% capric acid; (b) from about 50% to about 75% stearic acid; and (c) up to about 5% other fatty acids.The cocoa butter substitute is noncaloric and less expensive than natural cocoa butter. It has the same desirable melting properties as natural cocoa butter.

Abstract: Reduced calorie chocolate confections in which a nondigestible polyol fatty acid polyester is substituted for the natural fat, and an artificial sweetener plus a partially or wholly nondigestible carbohydrate bulking agent is substituted for sugar.

Abstract: Aqueous dispersions of certain amines, with Bronstedt acids having a pKa of at least 6, are stable and are useful as rinse-added fabric softeners.

Abstract: Plastic shortening and other food compositions which comprise an edible oil and a fatty acid ester of sucrose wherein the fatty acid groups consist essentially of short chain fatty acid radicals containing from 2 to 10 carbon atoms and long chain fatty acid radicals containing from 20 to 24 carbon atoms in a molar ratio of short chain:long chain radicals of 5:3 to 3:5, the said esters having a degree of esterification of about 7 to 8. The edible oil can be a triglyceride oil or a nondigestible oil.

Abstract: Disclosed is a method for separating mycotoxin-contaminated grains, kernels, seeds and nuts, from uncontaminated whole grain seeds, whole or split kernel nuts and seeds to obtain a substantially uncontaminated supply source of these foods. The separate contaminated source can be further processed to lower the mycotoxin contamination. The process involves the separation of the mycotoxin or aflatoxin-containing materials by floating the aflatoxin-contaminated foods in a liquid having a specific gravity of from about 0.9 to about 1.2. A highly preferred process uses dynamic flotation.

Abstract: Highly absorbent, pectin-containing materials from vegetable origin are disclosed. A process for preparing such materials from pectin-containing agricultural by-products is also disclosed.

Abstract: The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.

Abstract: Aqueous detergent compositions comprising an organic synthetic detergent, a water-soluble detergency builder and diethyleneglycol monohexyl ether solvent.

Abstract: A tea concentrate which is stable against flake formation during cyclic freezing and thawing and which has enhanced solubility in cold water is disclosed. The tea concentrate comprises from about 0.4 to about 8% by weight tea solids, an edible gum selected from xanthan gum, cellulose gums, locust bean gum, guar gum and mixtures thereof in specified amounts, and optionally a solubilizer selected from the sugars, the polyols and mixtures thereof in specified amounts. The tea concentrate has a pH of about 4.6 or less at 20.degree. C. and is therefore stable against the growth of most microbial pathogens without the use of preservatives. Tea beverages prepared from this tea concentrate also have low astringency, fresh brewed tea flavor, and an enhanced mouthfeel.

Abstract: A process for preparing cookies with prominent display of edible bits, comprising forming a dough rope, creating a channel on its top surface, placing bits in the channel, covering the bits with a partial layer of additional dough in the form of randomly placed strings or strips, cutting the rope into individual cookie shapes, and baking.

Abstract: Beverages and beverage concentrates nutritionally supplemented with significant levels of solubilized calcium are disclosed. The beverages and concentrates are substantially free of a sugar alcohol and contain specified levels of total edible acids selected from mixtures of citric, malic and phosphoric acid. The weight ratio of total acids to calcium, as well as the particlar acid mixtures, are selected to provide beverages and concentrates having good stability against precipitation of insoluble calcium salts, satisfactory initial taste/mouthfeel, substantial freedom from objectionable aftertaste and desirable calcium absorbability/bioavailability properties.

Abstract: Aqueous dispersions of certain amines, with Bronstedt acids having a pKa of at least 6, are stable and are useful as rinse-added fabric softeners.

Abstract: Fruit juice beverages and juice concentrates nutritionally supplemented with significant levels of solubilized calcium are disclosed. These beverages and concentrates are substantially free of added protein, and comprise at least about 45% fruit juice. The method for preparing these beverages and concentrates involves forming a premix solution containing highly soluble calcium citrate and malate species which is then combined with concentrated fruit juice, plus other fruit juice materials. This method provides beverages and concentrates which contain substantial levels of solubilized calcium without generating cooked/browned off-flavors and without including undesirable species such as chloride ions.

Abstract: Detergent compositions in bar form comprising a water-insoluble, synthetic, amorphous, particulate silica or silicate having a specific surface area of at least 25 square meters per gram. The compositions are preferably milled toilet bars and demonstrate improved lathering, smear, cleansing performance and skin feel characteristics.

Abstract: Frozen tea mix concentrates which contain high levels of sugar and are flowable at freezer temperatures are disclosed. These tea mix concentrates comprise from about 0.5 to about 2% by weight tea solids and from about 40 to about 70% by weight of a sugar component. This sugar comprises a particular mixture of fructose and dextrose monosaccharides, sucrose, glucose-based di- and tri-saccharides selected from maltose, isomaltose, maltotriose, isomaltotriose and mixtures thereof, plus other polysaccharides commonly present in corn syrups. The tea mix concentrates also preferably include an edible acid to provide a lower pH (about 4 or less at 20.degree. C.), and a flavoring such as lemon.

Abstract: Antimicrobial toilet bars comprising: (a) a surfactant selected from soaps, anionic synthetic surfactants and mixtures thereof, and (b) an antimicrobial agent selected from chlorhexidine and salts of chlorhexidine which have low solubility in water.

Abstract: Improvement in the acid catalyzed process for preparing alkyl glycosides by reaction of an alcohol with a monosaccharide or source of monosaccharide moiety, the improvement residing in the use of certain organic bases to neutralize the catalyst at the end of the reaction.

Abstract: A mild skin-cleansing, nonlathering mousse-forming emulsion which leaves the skin, after washing, feeling moisturized, soft and smooth, and which does not require rinsing. The emulsion comprises:A. from about 95% to about 99.5% of a concentrate containing by weight of the concentrate:1. from 1.5% to 15% nonionic surfactant;2. from about 0.2% to about 5% of a C.sub.12 -C.sub.22 saturated, straight chain fatty alcohol;3. from about 5% to about 35% of an emollient other than a C.sub.12 -C.sub.22 fatty alcohol;4. from about 5% to about 20% of a skin moisturizer;5. the balance water; the weight ratio of surfactant:emollient plus fatty alcohol being from about 0.1:1 to about 0.5:1; andB. from 0.5% to 5% of a moderately water-soluble propellant (e.g., nitrous oxide).The mousse emulsion is packaged in a pressurized aerosol container.